Tag Archives: chutney recipe

Coconut Chutney Recipe – Nariyal Chutney Recipe

Coconut Chutney Recipe – Nariyal Chutney Recipe

Coconut chutney also known as nariyal chutney is yet another dip from the lands of coconut i.e. South India. This chutney goes well with all the dishes not only south Indian dishes. Nariyal chutney is very simple chutney with great flavours such as tangy, spicy and sweet.

The flavour increase with the tempering that is prepared with red mustard seeds and curry leaves. This chutney can be prepared instantly anytime. So, try out making this lip-smacking fresh coconut chutney with these easy to follow step-by-step instructions. Enjoy!

Directions

Making:

Take coconut, green coriander, green chilies, salt, curd and ¼ cup of water in a mixer jar and grind everything into fine paste. Transfer the chutney in a bowl.

coconut chutney

For tempering the chutney, heat a small pan with oil. When the oil gets heated, add red mustard seeds into it. After the seeds crackle, turn off the flame and add curry leaves into it. Tempering is now ready.

coconut chutney

Pour the tempering on the chutney and mix it nicely with a spoon. Coconut chutney is now ready to serve.

coconut chutneyServing:

Serve this luscious and tempting coconut chutney along with idlis, dosas or vadas.

Coconut Chutney Recipe - Nariyal Chutney Recipe coconut chutney
Author: 
Recipe type: Chutney
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Fresh coconut - ½ piece (finely chopped)
  • Green coriander - ½ cup (roughly chopped)
  • Oil – 1 tbsp
  • Curd - ½ cup
  • Red mustard seeds - ¼ tsp
  • Salt – less than ½ tsp or to taste
  • Green chilies – 2
  • Curry leaves – 6-7
Instructions
  1. Take coconut, green coriander, green chilies, salt, curd and ¼ cup of water in a mixer jar and grind everything into fine paste. Transfer the chutney in a bowl.
  2. For tempering the chutney, heat a small pan with oil. When the oil gets heated, add red mustard seeds into it. After the seeds crackle, turn off the flame and add curry leaves into it. Tempering is now ready.
  3. Pour the tempering on the chutney and mix it nicely with a spoon. Coconut chutney is now ready to serve. Serve this luscious and tempting coconut chutney along with idlis, dosas or vadas.

 

Peanut Chutney Recipe – Peanut Chutney for Dosa and Idli

Peanut Chutney Recipe – Peanut Chutney for Dosa and Idli

Peanut chutney is a speciality of South India which is popular all over the country because of its nutty flavour and grainy texture. This chutney is served mostly with dosa, idli or medu vada. Peanuts are rich in anti-oxidants, biotin, vitamin E and many more nutritional components. They are found mostly during winters.

Moongfali chutney is always there in South Indian thali as a side assortment. It can be prepared immediately by grinding peanuts, salt and green chillies with some water and lemon juice and later tempered with red mustard seeds, curry leaves and red chilly powder. So, try out this authentic recipe of peanut chutney with these easy to follow step-by-step instructions. Enjoy!

Directions

Making:

To make chutney, place the peanuts into the mixture jar. Break the green chillies into two and add it into the peanuts followed by lemon juice, salt and ½ cup of water. Put the lid on and grind everything into slightly coarse paste.

peanut chutney

Chutney has now ground aptly. Transfer it to a bowl. Add little more water into the chutney and mix it really well. Overall ¾ cup of water is used for making chutney of this consistency. Chutney is now ready to be tempered.

peanut chutney

For tempering, place a small pan on flame and pour the oil into it. When the oil gets heated, add red mustard seeds into it. As the seeds starts spluttering, turn off the flame and add curry leaves and red chilly powder into it. Mix it really well.

peanut chutney

Pour this tempering on the chutney and mix it nicely. Peanut chutney is now ready.

peanut chutneyServing:

Serve this lip-smacking and tantalizing peanut chutney as an accompaniment along with dosa, idli and vada. Place this chutney inside the refrigerator and relish eating for 4-5 days.

Peanut Chutney Recipe - Peanut Chutney for Dosa and Idli peanut chutney
Author: 
Recipe type: Chutney
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Peanuts - ¾ cup (roasted and peeled)
  • Green chillies – 2
  • Curry leaves – 8-10
  • Lemon – 1 (1 tbsp juice)
  • Oil – 1 tbsp
  • Red mustard seeds - ¼ tsp
  • Red chilly powder – 1 pinch
  • Salt – ½ tsp or to taste
Instructions
  1. To make chutney, place the peanuts into the mixture jar. Break the green chillies into two and add it into the peanuts followed by lemon juice, salt and ½ cup of water. Put the lid on and grind everything into slightly coarse paste.
  2. Chutney has now ground aptly. Transfer it to a bowl. Add little more water into the chutney and mix it really well. Overall ¾ cup of water is used for making chutney of this consistency. Chutney is now ready to be tempered.
  3. For tempering, place a small pan on flame and pour the oil into it. When the oil gets heated, add red mustard seeds into it. As the seeds starts spluttering, turn off the flame and add curry leaves and red chilly powder into it. Mix it really well.
  4. Pour this tempering on the chutney and mix it nicely. Peanut chutney is now ready. Serve this lip-smacking and tantalizing peanut chutney as an accompaniment along with dosa, idli and vada. Place this chutney inside the refrigerator and relish eating for 4-5 days.

 

Meethi Saunth Ki Chutney Recipe – Sonth Chutney Recipe

Meethi Saunth Ki Chutney Recipe – Sonth Chutney Recipe

Sweet sonth chutney is sweet dry mango chutney spiced with dry ginger powder. This special chutney is famous in Northern India and can be served with almost any delicacy. This sweet and tempting chutney is often used in chaats like dahi bhallas, papdi chaat, dahi vada chaat, aloo tikki chaat and so on.

The tartness of dry mango is balanced with the sweetness of sugar and dates and the ginger powder and red chilly powder gives it a mild hot flavor. We have already prepared the another version of this sweet chutney with dry mango powder. Follow this easy and simple recipe for making perfect sweet sonth chutney at your home with step-by-step pictures and serve along with any recipe. Enjoy!

Directions

Getting ready:

Rinse the dry mango chunks thoroughly with water and drain out the excess water from it. After that immerse it completely in water and soak it for 5-6 hours.

sonth ki chutney

Slit a date and discard its seed. After that, slice it into thin pieces. Similarly, slice the rest of the dates.

sonth ki chutney

Peel the green cardamom and crush its seeds in a mortar pestle.

sonth ki chutneyMaking:

Place a steel vessel on flame and add soaked dried mango into it along with its water. Add 1 more cup of water into it. Cover the vessel and let the mango chunks boil until they turn tender. Keep the flame on medium. Check later.

sonth ki chutney

After 12-15 minutes, take off the lid. To check, press a mango chunk either with spatula or lift a piece with spatula and squeeze it between fingers. Now turn off the flame. Allow it to cool down completely.

sonth ki chutney

Once the mixture cools down completely, take the hard part of the mango. Take off its pulp and discard its solid part. Keep doing this until only the pulp remains in the vessel. Then mash the pulp with the hand.

sonth ki chutney

Now put the boiled mango pieces into a mixer jar along with ½ cup of water. Churn to grind it into a fine paste.

sonth ki chutney

When the dried mango paste is ground completely, transfer it on a sieve placed over a bowl along with ½ cup of water. Strain the mixture into a bowl. Discard the fiber.

sonth ki chutney

Transfer the pulp in a vessel. Turn on the flame. Now add sugar into the vessel along with red chilly powder, black salt, salt, cumin powder and garam masala. Mix everything really well.

sonth ki chutney

Further add raisins, date palm and ginger powder into the mixture. Mix all the ingredients really well. Keep stirring the chutney mixture at a regular interval of 2 minutes.

sonth ki chutney

After a while, chutney has turned thick. If you want then you can check its consistency by sticking it between the fingers. It should have sticky consistency. Turn off the flame and add green cardamom powder in it. Mix it really well.

sonth ki chutney

Sweet saunth chutney is now ready. Transfer it to a bowl.

sonth ki chutneyServing:

Serve this tangy and finger-licking sweet saunth chutney on the top of dahi vada or along with any snack. Store this chutney in a container and use it for 6 months. Enjoy!

Suggestions

  • If you don’t have dates then soak the dry dates for 5-6 hours and use it.
  • You can replace ginger powder with ginger paste. Add 2 tsp of ginger paste or finely grated 2 inch baton into it.
  • If the chutney turns thick after being stored for some days then add water and make it and serve.

Meethi Saunth Ki Chutney Recipe - Sonth Chutney Recipe sonth ki chutney
Author: 
Recipe type: Chutney/Pickle
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Dry mango pieces – 100 grams
  • Sugar – 250 grams (1 ¼ cup)
  • Dates – 10
  • Raisins – 2 tbsp
  • Green cardamom – 6
  • Red chilly powder – ½ tsp
  • Cumin powder – 1 tsp
  • Garam masala – 2 tsp
  • Salt – ½ tsp
  • Black salt – 1 tsp
  • Ginger powder – 1 tsp
Instructions
  1. Soak dry mango for 5-6 hours. Boil the dry mango with a cup of water in steel vessel. When it is cooked through, prepare a paste of its pulp and ½ cup of water. Sieve the paste.
  2. Cook the pulp with sugar, red chilly powder, black salt, salt, cumin powder, garam masala, raisins, date palm and ginger powder.
  3. After a while, chutney has turned thick then add green cardamom powder. Mix it really well. Sweet saunth chutney is now ready. Transfer it to a bowl.
  4. Serve this tangy and finger-licking sweet saunth chutney on the top of dahi vada or along with any snack. Store this chutney in a container and use it for 6 months. Enjoy!

 

Momos Chutney recipe – Chilli Sauce for Momos – Momos White sauce

Momos Chutney recipe – Chilli Sauce for Momos – Momos White sauce

Various chutney or dipping sauces served with momos are really tempting and easy to make at home. There are numerous delicious and super tempting spicy dips served with momos. Today we have the recipe for these delicious chutneys. This easy recipe of making Red chilly chutney, spicy tomato chutney and white sauce will help you make perfect momos chutney at your home.

The spicy red chilly dip is basically a chilly sauce which makes a perfect accompaniment to momos. Despite of huge amount of chilies, this sauce is not tongue burning, infact you will crave for more. If you prefer eating less spicy sauces then try out our recipe for mildly spices tomato sauce or white sauce. The best part about these dips is that they can be prepared instantly and very easily. These chutneys keep good for quite some days. So, here you have a simple and easy to follow detailed recipe for the dips or sauces with step-by-step pictures. Go ahead and try out it yourself. Enjoy!

Directions

Getting ready:

Rinse the tomatoes well and then chop them down in big chunks.

momos chutney recipeMaking:

For making spicy red chilly chutney, start with boiling the chilies in a vessel. Take 1 cup water in a vessel followed by chilies and place it on flame. Now let the chilies simmer for 10 to 15 minutes. Cover the vessel and let the chilies simmer.

momos chutney recipe

After the water starts simmering reduce the flame and continue simmering for 10 to 12 more minutes. Now turn off the flame and place the vessel over a net stand. Let the chilies cool down and then start making the chutney.

momos chutney recipe

Meanwhile heat 1 tbsp oil in a pan for making tomato chutney. When the oil is hot, splutter cumin seeds first. Then add ¼ tsp turmeric powder and keep the flame low to prevent the spices from browning.

momos chutney recipe

Now add following ingredient to the pan – 1 inch roughly chopped ginger piece, 1 tsp coriander powder, ½ pinch asafoetida, chopped tomatoes, 4 whole red chilies, 1 tsp salt and mix everything really well.

momos chutney recipe

Saute the ingredients for a while and add ¼ cup water to it. Cover the tomatoes and cook them for 5 minutes until soft and tender. Keep the flame medium to prevent the spices from browning.

momos chutney recipe

Now that the chilies have cooled down, place them in mixer jar. Add some water, salt and oil as well and finely grind to make the chutney. Red chilly chutney is ready, transfer it another bowl. Give pouring consistency to the chutney.

momos chutney recipe

Check the tomatoes if cooked through. The tomatoes are little soft, cook them a little more. Cover again and cook for 3 to 4 more minutes on medium flame. When the tomatoes turn tender, turn off the flame and let them cool down.

momos chutney recipe

When the tomatoes cool down, place them in a mixer jar and grind finely. Tomato chutney is done and ready, transfer it to a bowl. If you find that the chutney is little thick then you can add some water to it.

momos chutney recipe

Now for making the white sauce, take 1 boiled and peeled potato. Crumble the potato and place it in a mixer jar. To it also add ¼ cup cream, followed by some milk and grind finely. Add some salt as well and grind the chutney until the potato is mixed well to the cream.

momos chutney recipe

The consistency of chutney is little thick, so add some more milk to it and churn again. White sauce is now done and ready, transfer it to another bowl. You can also add 1 tsp sugar to the sauce if wish to sweeten it.

momos chutney recipeServing:

We are done with preparing all the chutneys served with momos. This spicy red chilly chutney is for those who like eating spicy. This less spicy tomato chutney is good for those who like having less spicy food. Those who don’t relish eating spicy at all then this white sauce is best for them.

momos chutney recipe

Serve these really delicious and lip smacking side assortments with steamed momos, tandoori momos or fried momos and relish eating.

Momos Chutney recipe - Momos White sauce momos chutney recipe
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • For red chilly chutney
  • Red chilies – 20 grams (20 to 25)
  • Oil – 1 tbsp
  • Salt – more than 1 tsp or to taste
  • For Tomato Chutney
  • Tomatoes – 3 (200 grams)
  • Red chilly – 4
  • Oil – 1 tbsp
  • Coriander powder – 1 tsp
  • Cumin seeds – 1 tsp
  • Turmeric powder – ¼ tsp
  • Salt – 1 tsp or to taste
  • Asafoetida – ½ pinch
  • Ginger – 1 inch
  • For white sauce
  • Potatoes – 1 (40 to 50 grams) (boiled)
  • Milk – 1 cup
  • Cream – ¼ cup
  • Salt – ½ tsp or to taste
Instructions
  1. Rinse the tomatoes well and then chop them down in big chunks.
  2. For spicy red chilly chutney, start with boiling the chilies in a vessel. Take 1 cup water in a vessel followed by chilies. Now let the chilies simmer for 10 to 15 minutes. Cover the vessel and let the chilies simmer.
  3. After the water starts simmering reduce the flame and continue simmering for 10 to 12 more minutes. Now turn off the flame and place the vessel over a net stand. Let the chilies cool down and then start making the chutney.
  4. Meanwhile heat 1 tbsp oil in a pan for making tomato chutney. When the oil is hot, splutter cumin seeds first. Then add ¼ tsp turmeric powder and keep the flame low to prevent the spices from browning.
  5. Now add following ingredient to the pan - 1 inch roughly chopped ginger piece, 1 tsp coriander powder, ½ pinch asafoetida, chopped tomatoes, 4 whole red chilies, 1 tsp salt and mix everything really well.
  6. Saute the ingredients for a while and add ¼ cup water to it. Cover the tomatoes and cook them for 5 minutes until soft and tender. Keep the flame medium to prevent the spices from browning.
  7. Now that the chilies have cooled down, place them in mixer jar. Add some water, salt and oil as well and finely grind to make the chutney. Red chilly chutney is ready, transfer it another bowl. Give pouring consistency to the chutney.
  8. Check the tomatoes if cooked through. The tomatoes are little soft, cook them a little more. Cover again and cook for 3 to 4 more minutes on medium flame. When the tomatoes turn tender, turn off the flame and let them cool down.
  9. When the tomatoes cool down, place them in a mixer jar and grind finely. Tomato chutney is done and ready, transfer it to a bowl. If you find that the chutney is little thick then you can add some water to it.
  10. Now for making the white sauce, take 1 boiled and peeled potato. Crumble the potato and place it in a mixer jar. To it also add ¼ cup cream, followed by some milk and grind finely. Add some salt as well and grind the chutney until the potato is mixed well to the cream.
  11. The consistency of chutney is little thick, so add some more milk to it and churn again. White sauce is now done and ready, transfer it to another bowl. You can also add 1 tsp sugar to the sauce if wish to sweeten it.
  12. We are done with preparing all the chutneys served with momos. This spicy red chilly chutney is for those who like eating spicy. This less spicy tomato chutney is good for those who like having less spicy food. Those who don’t relish eating spicy at all then this white sauce is best for them.
  13. Serve these really delicious and lip smacking side assortments with steamed momos, tandoori momos or fried momos and relish eating.

 

Til ki Chutney Recipe – Sesame Chutney recipe Video

Til ki Chutney Recipe – Sesame Chutney recipe Video

Sesame seeds chutney makes the meal/snacks more relishing when served along with it. Roasted sesame seeds when ground with green coriander, green chilly, lemon, asafoetida and salt makes a finger-licking chutney. It is very easy to prepare with countable ingredients.

As sesame seeds chutney takes no time to prepare so you can prepare it when your guests arrives and you are out of any side assortment and don’t have much time to purchase it from outside. Your family and friends will ask for more and more for sure! So, definitely try out making sesame seeds chutney with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Take the green coriander and make a bunch of it. Chop it roughly and keep it aside.

til ki chutney

Cut the lemon into half and squeeze out its juice in a small bowl using a squeezer.

til ki chutneyMaking:

Place a pan on flame. When the pan gets heated, add sesame seeds into it. Keep stirring continuously and roast the sesame seeds until it turns puffy. Don’t over roast it so that it changes its colour. Once the sesame seed gets roasted aptly, turn off the flame. Transfer it to a bowl. Allow t to cool down completely.

til ki chutney

Transfer the roasted sesame seeds in a mixer jar along with roughly chopped green chillies, chopped green coriander, salt, asafoetida, lemon juice and ½ cup of water. Churn all the ingredients to make fine chutney.

til ki chutney

Once the chutney becomes smooth, transfer it to a bowl. Sesame seeds chutney is now ready.

til ki chutneyServing:

Serve this tangy and finger-licking sesame seeds chutney as a side assortment with samosa, kachori or any sandwich.

Suggestions

  • You can add more green chillies to make the chutney spicier.
  • If you want to skip lemon then replace it with a raw mango. Peel off its skin and cut out its pulp. Use its pulp instead of lemon juice.

Til ki Chutney Recipe - Sesame Chutney recipe Video til ki chutney
Author: 
Recipe type: Chutney/Pickle
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sesame seeds – ½ cup
  • Green coriander – ½ cup
  • Green chillies – 2
  • Lemon – 1
  • Asafoetida – 1 pinch
  • Salt – ¾ tsp or to taste
Instructions
  1. Finely chop green coriander and squeeze lemon as well.
  2. Roast the sesame seeds until it turns puffy. Transfer it to a bowl. Allow t to cool down completely.
  3. Transfer the sesame seeds, green chillies, green coriander, salt, asafoetida, lemon juice and ½ cup of water in a mixer jar. Grind to make fine chutney. Transfer it to a bowl.
  4. Serve this tangy and finger-licking sesame seeds chutney as a side assortment with samosa, kachori or any sandwich.

 

Peanut Coconut Chutney

Peanut Coconut Chutney

Peanut coconut chutney makes the dish even more finger-licking when served as an accompaniment. It is very easy to make. Prepare this easy and mouth-watering peanut coconut chutney and serve it with idli, dosa, vada, uttapam or any meal.

To make peanut coconut chutney you only require fresh coconut, peanuts, green chilly and few more ingredients. The tempering added to this chutney makes it even more delectable. Store this chutney in refrigerator and relish eating for about 3-4 days. So, definitely try out making peanut coconut chutney with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Make a bunch of curry leaves and finely chop it with a scissor or knife.

peanut coconut chutneyMaking:

Take grated fresh coconut, roasted peanuts, lemon juice, salt, roughly chopped green chilly and ½ cup of water into a mixer jar. Churn to grind all the ingredients together to make slightly coarse paste.

peanut coconut chutney

Chutney is now grounded aptly. Transfer it to a bowl. Now add tempering to the chutney.

peanut coconut chutney

For tempering, place a small pan on flame. Pour some oil into it. When the oil gets heated add red mustard seeds into it. After the seeds starts spluttering, add finely chopped curry leaves into it. Turn off the flame and add red chilly powder as well. Mix everything really well. Tempering is now ready.

peanut coconut chutneyServing:

Pour the tempering on this finger-licking and lip-smacking peanut coconut chutney and mix it really well. Serve this chutney as a side assortment with idli, dosa, vada, uttapam or any meal. Keep this chutney in refrigerator and use it within 3-4 days. Enjoy!

peanut coconut chutney

 

Peanut Coconut Chutney peanut coconut chutney
Author: 
Recipe type: Chutney/Pickle
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Fresh coconut – ½ (grated) (1 cup)
  • Peanuts – ½ cup (roasted and peeled)
  • Oil – 1 tbsp
  • Green chilly – 2
  • Curry leaves – 8-10
  • Lemon – 1 (squeezed)
  • Red mustard seeds – ½ tsp
  • Red chilly powder – 1 pinch
  • Salt – 1 tsp or to taste
Instructions
  1. Take grated fresh coconut, roasted peanuts, lemon juice, salt, roughly chopped green chilly and ½ cup of water into a mixer jar. Grind all the ingredients together to make slightly coarse paste. Transfer it to a bowl.
  2. Heat a small pan with some oil into it. When the oil gets heated add red mustard seeds, chopped curry leaves into it. Turn off the flame and add red chilly powder as well. Mix everything really well.
  3. Pour the tempering on this finger-licking and lip-smacking peanut coconut chutney and mix it really well. Serve this chutney as a side assortment with idli, dosa, vada, uttapam or any meal. Keep this chutney in refrigerator and use it within 3-4 days. Enjoy!

 

Kundru Chutney Recipe – Ivy Gourd Chutney – Tindora Chutney Recipe

Kundru Chutney Recipe – Ivy Gourd Chutney – Tindora Chutney Recipe

Kundru or Ivy gourd chutney is a devouring chutney recipe that accompaniment your meals well. Kundru chutney is highly nutritious as well. A whole new dimension is added to this yummy chutney with the usage of few Indian spices. This savoury kundru chutney is truly an amazing accompaniment with your meals.

Kundru chutney is not only delicious in taste but also it can be prepared instantly. So, here we have the simplest possible recipe for you all with step-by-step pictures. Enjoy!

Directions

Getting ready:

Rinse kundru thoroughly with water. Drain out excess water and allow them to dry out completely. Remove the stalk of the kundru and chop it into thin round pieces. Similarly, cut all the kundrus and keep it aside.

kundru chutneyMaking:

Place a pan on flame and pour some oil into it. Once the oil gets heated, add chana lentil and urad lentil in the oil. Saute them until they turn golden brown in colour.

kundru chutney

Now add cumin seeds and curry leaves into it. Keep stirring continuously and saute them as well. Everything is roasted well. Now transfer it to a plate.

kundru chutney

Pour some more oil into the pan. Keep 1 tsp of oil aside for tempering. Now add chopped kundru into the oil. Keep stirring continuously and fry until it turns crisp. Keep the flame on medium and high.

kundru chutney

Kundru has turned crunchy. It took 6-7 minutes to fry kundru. Turn off the flame. Transfer it to the same plate. Allow it to cool down completely.

kundru chutney

Once everything cools down completely, transfer them to a mixer jar along with green chillies, red chilly powder, salt, coriander leaves and squeeze out lemons into it.

kundru chutney

Churn to grind everything into a fine paste. Add ½ cup of water to it. Grind it again until it turns into a smooth paste.

kundru chutney

Kundru chutney is now grinded well. Transfer it to a bowl. Now add tempering to the chutney.

kundru chutney

For this, heat a small pan with 1 tsp of oil. Once the oil is heated aptly, add red mustard seeds to it followed by asafoetida. Let the seeds crackle. Then turn off the flame.

kundru chutneyServing:

Garnish this tangy and finger-licking kundru chutney with the tempering. Mix it slightly. Serve this kundru chutney as a side assortment with cheela, dosa, idli or any meal. Keep this chutney in refrigerator and use it within 3-4 days. Enjoy!

kundru chutneySuggestions

  • Instead of lemon you can also add tamarind pulp or dry mango powder into this chutney.

Kundru Chutney Recipe - Ivy Gourd Chutney - Tindora Chutney Recipe kundru chutney
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Kundru – 200 grams
  • Oil – 2 tbsp
  • Green coriander – 2-3 tbsp (finely chopped)
  • Urad dal – 1 tbsp
  • Chana dal – 1 tbsp
  • Lemon – 1
  • Green chilly – 4 (small sized)
  • Curry leaves – 20-25
  • Asafoetida – 1 pinch
  • Red mustard seeds – ¼ tsp
  • Cumin seeds – 1 tsp
  • Red chilly powder – ½ tsp
  • Salt – 1 tsp or to taste
Instructions
  1. Chop kundrus into thin round pieces.
  2. Place a pan on flame and pour some oil into it. Fry the lentils, cumin seeds and curry leaves. Now transfer it to a plate.
  3. Pour some more oil into the pan. Now add chopped kundru into the oil.
  4. Kundru has turned crunchy. Transfer it to the same plate. Allow it to cool down completely.
  5. Transfer everything to a mixer jar along with green chillies, red chilly powder, salt, coriander leaves, ½ cup of water and squeeze out lemons into it.
  6. Kundru chutney is now grinded well. Transfer it to a bowl.
  7. For this, heat a small pan with 1 tsp of oil. Once the oil is heated aptly, add red mustard seeds to it followed by asafoetida. Let the seeds crackle.
  8. Garnish this tangy and finger-licking kundru chutney with the tempering.

 

Date Chutney recipe – Khajur Amchoor ki Chutney

Date Chutney recipe – Khajur Amchoor ki Chutney

Date chutney is a quick and easy sweet chutney recipe with perfect balance of flavors. A whole new dimension is added to this yummy chutney with the usage of few Indian spices. This sweet date chutney is truly an amazing accompaniment with your meals.

Sweet date chutney is one stop chutney recipe for all your chaat and fried savoury snacks. This sweet and sour chutney is not only delicious in taste but can be prepared instantly as well. We have used sugar and dates for this recipe but you can use jaggery along with the dates to make the chutney. So, here we have the simplest possible recipe for you all with step-by-step pictures. Enjoy!

Directions

Getting ready:

Take a date and remove its stalk and seed. After that, slice it into thin pieces. Similarly, prepare all the dates and keep it aside.

dates chutneyMaking:

Place a pan on flame and add sugar into it along with ½ cup of water. Let it simmer until the sugar dissolves completely.

dates chutney

Once the sugar dissolves completely add sliced dates into it followed by raisins, ginger paste, garam masala, red chilly powder, cumin powder, black salt, salt and asafoetida. Mix all the ingredients really well.

dates chutney

After that, add dry mango powder into the chutney. Mix everything really well. Cook the chutney until it turns thick in consistency.

dates chutney

Dates chutney has turned thick. It is now ready. Turn off the flame. Transfer the chutney in a bowl. Dates chutney is now ready.

dates chutneyServing:

Serve this finger-licking and tangy dates chutney as a side assortment with poori, parantha or any meal. Keep this chutney in refrigerator and relish eating for about 2 months. Enjoy!

Suggestions

  • If you can’t find fresh dates then take dried dates and soak them in water until they puffs up and use them. You can also use jaggery instead of sugar.
  • Time – 6-7 minutes

Date Chutney recipe - Khajur Amchoor ki Chutney dates chutney
Author: 
Recipe type: Chutney
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Fresh dates – 10-12 (100-150 grams)
  • Sugar – ½ cup (100 grams)
  • Raisins – 2 tbsp
  • Ginger paste – 2 tsp (2 inch piece grated)
  • Asafoetida – 1 pinch
  • Red chilly powder – ½ tsp
  • Garam masala – ½ tsp
  • Cumin powder – 1tsp
  • Black salt – ¾ tsp
  • Salt – ½ tsp or to taste
  • Mango powder – 2 tsp
Instructions
  1. Remove the stalk and seed of the dates and thinly slice them.
  2. Heat a pan with sugar and ½ cup of water.
  3. Once the sugar dissolves completely add dates, raisins, ginger paste, garam masala, red chilly powder, cumin powder, black salt, salt, dry mango powder and asafoetida.
  4. Dates chutney has turned thick. Turn off the flame. Transfer the chutney in a bowl.
  5. Serve this finger-licking and tangy dates chutney as a side assortment with poori, parantha or any meal. Enjoy!

 

Tomato Chutney Recipe – Red Tomato Chutney

Tomato Chutney Recipe – Red Tomato Chutney

Tomato chutney is best to accompany your breakfasts, lunch or dinner. This savoring tangy tomato chutney has always been everyone’s favorite. But today, we are going to share sweet tomato chutney with you all. It can be easily prepare at home with tomato, red chilly, ginger and few more spices.

Sweet-tangy tomato chutney pairs well with pakoras, idli or any snack. In fact it makes a perfect accompaniment with meals. So, try making it at home with this easy to follow step-by-step instructions and pictures. Enjoy!

Directions

Getting ready:

1. Wash tomatoes and chop them in rough chunks.

tomato chutney

2. Peel the ginger and chop it as well.

tomato chutneyMaking:

3. Heat 2 tbsp of oil in a pan. Splutter fenugreek seeds and cumin seeds into hot oil.

tomato chutney

4. Then add mustard seeds and stir them for a while. Further add asafoetida, coriander powder and roast them.

tomato chutney

5. After that add chopped tomatoes, ginger, salt, whole red chilly and black peppercorns. Mix everything really well.

tomato chutney

6. Cover the pan and cook it for 5 minutes. Check at regular intervals.

tomato chutney

7. After 5 minutes, remove the cover. Keep stirring and let it cook for 5 more minutes.

tomato chutney

8. Tomatoes are now cooked through. Now cook it on high flame for about 1-2 minutes. Turn off the flame and let the tomato mixture cool down completely.

tomato chutney

9. After that put the mixture in a mixture jar and prepare a fine paste of it.

tomato chutney

10. Transfer the prepared tomato chutney into a bowl.

tomato chutney

11. Again, heat some oil and splutter mustard seeds.

tomato chutney

12. Turn off the flame and add 1-2 pinch of red chilly powder to it.

tomato chutney

13. Pour the tempering on the tomato chutney. Tangy tomato chutney is ready to serve.

tomato chutneyServing:

14. Serve this mouth-watering and delectable tomato chutney as a side assortment with dosa, idli, paranthas or any meal. Store the remaining in refrigerator for a week and relish eating.

Tomato Chutney Recipe - Red Tomato Chutneyred tomato chutney
Author: 
Recipe type: Chutney/Dip
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Tomato – 4 (250 grams)
  • Whole red chilly – 2
  • Ginger – 1 inch
  • Salt – 1 tsp or to taste
  • Asafoetida – 1 pinch
  • Oil – 1-2 tbsp
  • Red mustard seeds – ¼ tsp
  • Fenugreek seeds – ½ tsp
  • Cumin seeds – ½ tsp
  • Coriander powder – 1.5 tsp
  • Black peppercorn – 10-12
  • Sugar – 1 tsp
  • Red chilly powder – 1-2 pinch
Instructions
  1. Wash tomatoes and chop them in rough chunks.
  2. Peel the ginger and chop it as well.
  3. Heat 2 tbsp of oil in a pan. Splutter fenugreek seeds and cumin seeds into hot oil.
  4. Then add mustard seeds and stir them for a while. Further add asafoetida, coriander powder and roast them.
  5. After that add chopped tomatoes, ginger, salt, whole red chilly and black peppercorns. Mix everything really well.
  6. Cover the pan and cook it for 5 minutes. Check at regular intervals.
  7. After 5 minutes, remove the cover. Keep stirring and let it cook for 5 more minutes.
  8. Tomatoes are now cooked through. Now cook it on high flame for about 1-2 minutes. Turn off the flame and let the tomato mixture cool down completely.
  9. After that put the mixture in a mixture jar and prepare a fine paste of it.
  10. Transfer the prepared tomato chutney into a bowl.
  11. Again, heat some oil and splutter mustard seeds.
  12. Turn off the flame and add 1-2 pinch of red chilly powder to it.
  13. Pour the tempering on the tomato chutney. Tangy tomato chutney is ready to serve.
  14. Serve this mouth-watering and delectable tomato chutney as a side assortment with dosa, idli, paranthas or any meal. Store the remaining in refrigerator for a week and relish eating.

 

Flax Seeds Powder Chutney

Flax Seeds Powder Chutney Recipe Video in Hindi

Flax seeds powder chutney will not enhance the taste of your meals and make them more tempting but consuming this chutney proves to be good for health as well. Flax seeds are considered to be one of the top health foods in the market nowadays. Flax seeds are dark brown in color. One should include antioxidant flax seeds in their daily diet as these are full of proteins, fiber, vitamin B1, minerals and important fatty acids like Omega – 3, Omega – 6.

There are numerous ways to include these highly nutritious flax seeds in your diet to make smoothies, baked dishes or use in powdered form to make chapatti or parantha or try making a little spicy flax seeds dry chutney or powdered chutney. So, today I have on super and duper healthy chutney powder recipe for you all. It is not only easy to make alsi chutney in fact it’s a big life save when you have a busy schedule or too lazy to cook something. Try making this chutney yourself. Enjoy!

Directions

Getting ready:

1. Clean the flax seeds well, prior roasting.

alsi powder chutneyMaking:

2. Let us roast the flax seeds first. Take flax seeds in a well heated wok or pan and dry roast on medium flame.

alsi powder chutney

3. When the seeds crackle, turn off the flame.

alsi powder chutney

4. Transfer them to a plate or bowl. Roasted seeds turn crispy and taste good to.

alsi powder chutney

5. Now place curry leaves in the wok and dry roast them for 2 to 3 minutes on low-medium flame.

alsi powder chutney

6. Stir constantly until the leaves get dry completely. Take them out in a bowl.

alsi powder chutney

7. Then add coriander seeds, red chilly and cumin seeds in the wok.

alsi powder chutney

8. Stir and roast until they turn fragrant and little brown.

alsi powder chutney

9. Saute for a minute and transfer it into the flax seeds plate.

alsi powder chutney

10. Saute the sesame seeds now till they change in color and transfer to the same plate.

alsi powder chutney

11. Roast the grated coconut as well and take out in the same plate.

alsi powder chutney

12. Also, saute the peanuts and black pepper and transfer it to the same plate.

alsi powder chutney

13. Let all the roasted ingredients cool down and then mix them together.

alsi powder chutney

14. To it add black salt, plain salt, asafoetida and roasted curry leaves. Mix everything well.

alsi powder chutney

15. Place them in mixture jar. Grind the spices coarsely.

alsi powder chutney

16. Dry flax seed chutney is ready. Transfer it to a plate.

alsi powder chutneyServing:

17. Serve this spicy and finger licking flax seeds chutney with parantha, chapatti or rice. In fact you can mix this chutney in dal or any sabzi or mix in flour for making stuffed paranthas. Store this chutney in any air tight container. It keeps good for up to 1 month.

Suggestion

You can adjust the quantity of chilies as per your taste. If you prefer eating spicy then increase the quantity else omit the use of chilies if you don’t like eating spicy food.

Flax Seeds Powder Chutney Flax Seeds Powder Chutney
Author: 
Recipe type: Chutney
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Flax seed - ½ cup
  • Curry leaves - ½ cup
  • Coriander seeds - 4 tsp
  • Dry red chilly - 4
  • Dry coconut - ½ cup (grated)
  • Peanuts - 3-4 tbsp
  • Sesame seeds - 2 tbsp
  • Cumin seeds - 2 tsp
  • Black pepper - 2 tsp
  • Black salt- 2 tsp
  • Salt - ½ tsp
  • Asafoetida - 2-3 pinch
Instructions
  1. Clean the flax seeds well, prior roasting.
  2. Let us roast the flax seeds first. Take flax seeds in a well heated wok or pan and dry roast on medium flame.
  3. When the seeds crackle, turn off the flame.
  4. Transfer them to a plate or bowl. Roasted seeds turn crispy and taste good to.
  5. Now place curry leaves in the wok and dry roast them for 2 to 3 minutes on low-medium flame.
  6. Stir constantly until the leaves get dry completely. Take them out in a bowl.
  7. Then add coriander seeds, red chilly and cumin seeds in the wok.
  8. Stir and roast until they turn fragrant and little brown.
  9. Saute for a minute and transfer it into the flax seeds plate.
  10. Saute the sesame seeds now till they change in color and transfer to the same plate.
  11. Roast the grated coconut as well and take out in the same plate.
  12. Also, saute the peanuts and black pepper and transfer it to the same plate.
  13. Let all the roasted ingredients cool down and then mix them together.
  14. To it add black salt, plain salt, asafoetida and roasted curry leaves. Mix everything well.
  15. Place them in mixture jar. Grind the spices coarsely.
  16. Dry flax seed chutney is ready. Transfer it to a plate.
  17. Serve this spicy and finger licking flax seeds chutney with parantha, chapatti or rice. In fact you can mix this chutney in dal or any sabzi or mix in flour for making stuffed paranthas. Store this chutney in any air tight container. It keeps good for up to 1 month.